Tequila & Lime Cilantro Potatoes

By Stefficee

Flavour Cooking School, Forest Park, IL

Ingredients

• salad:
• 3 lb small new potatoes, scrubbed and cut into wedges
• 2 celery stalks, diced
• 4 scallions, thinly sliced
• tt sea salt
• tt black pepper
• dressing:
• 1 1/4 c fresh cilantro leaves, packed
• 2 cloves garlic, peeled
• 1 T white wine vinegar
• 2 T lime juice, freshly squeezed
• 1 T tequilla
• 1 t ground cumin
• 1/2 c extra virgin olive oil
• tt sea salt
• tt black pepper, freshly ground

Preparation

Step 1

Roast potatoes in oven (very high heat, grapeseed oil).

Mix together celery and onions in a bowl. Season with S+P. Taste and adjust seasoning.

Turn on food processor. Add cilantro and garlic through tube and process until finely minced. Turn off food processor. Add vinegar, lime juice, tequilla, and cumin. Turn food processor back on, drizzle oil through tube slowly.

Taste and adjust seasoning. Add a portion of dressing to salad. Toss potatoes through to coat, taste and add more as desired.